I LOVE red velvet. Some folks just can’t get past the color. That red really bugs them. Some folks say the red dye is dangerous. One person told me that their tummy felt weird after eating a cupcake. He swore it was the red dye. But I had to remind him that perhaps it was the fact that he ate 4 cupcakes in a short period of time and not so much the red dye. Some people are bothered by all that oil……but it’s the color that bothers people the most. I happen to love that deep, rich, bright red. It’s in such contrast with the white frosting. It’s beautiful to look at…..and then that first bite….M-mmm-mmm. Super moist crumb….just melts in your mouth. Then there is that ultra rich frosting. A little bit of that tangy, buttercreamcheese frosting goes a long way. I have 3 recipes that I use for red velvets. This is one that rises (crowns) more than my other recipes. Good crumb, moist, melts in your mouth. I hope you will try it.
Red Velvet Cupcakes
2 1/2 cups all purpose flour
2 cups sugar
2 teaspooons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 tablespoons red food coloring
1 tablespoon water
Makes 23 cupcakes
Preheat oven to 350 degrees. Line cupcake pan with liners.
Lightly whisk eggs in a mixing bowl with a wire whisk. Add remaining liquid ingredients and whisk together until blended. Set aside.
Place the dry ingredients in your mixing bowl and stir together. Add wet ingredients to the dry ingredients and mix on medium speed for about a minute or everything is completely combined. Pour into your cupcake tins. Bake for about 20 minutes or until a toothpick inserted comes out clean. Check them at about 18 minutes. Oven temps vary. Allow to cool, remove from tins. Place in a covered container (the steam will make them more moist) while you make the frosting. Frost and enjoy.
1 block of cream cheese, softened
1 stick of butter
1 tsp vanilla
1 16oz box of powdered sugar ( may need a little more) depends on how thick you like it.
In a mixing bowl, whisk the butter and cream cheese together till creamy and fluffy. Add the vanilla and the powdered sugar and beat till very smooth and creamy. If it’s too thick for you, add a couple drops of milk. If it’s too thin, add more powdered sugar. YUM